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Roasted Carrot and Fennel Salad

Summer is over and winter is just around the corner, but while we still have this random in-between weather, we also have an in-between salad! It’s got winter and summer vibes all in the one with the beautiful root veggies and warmth of the fennel and onion, accompanied by a fresh hit of lemon and mint straight from the garden!

 

Serves 2 as a side.

What you need:
  • 1 bunch carrots, 2cm of tops left on (washed well)

  • 1 red onion, cut into eighths

  • 1 bulb of fennel, roughly cut

  • 2 Tbsp Sass Smokey Seasoning

  • 2 Tbsp extra virgin olive oil

  • ¼ cup pine nuts

  • 12 or so mint leaves

  • ½ lemon, to serve

How to make:
  • Preheat the oven to 190c and line a baking tray. Lay the carrots, onion and fennel down and sprinkle with Sass Smokey Seasoning and drizzle with the olive oil. Cook for 30 minutes or until golden.
  • Meanwhile, toast the pine nuts in the oven until just golden and remove.
  • Once veggies are cooked, toss the vegetables, pine nuts and mint leaves in a bowl and serve with ½ a lemon.

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